Name: Lemon & Garlic Mushroom Prawn Salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Ingredients: 400 g Mushrooms (Thickly sliced); 2 Tbsp Olive Oil; 2 Tbsp Lemon Juice; 2 pcs Garlic Cloves (Crushed); 2 Tbsp Sweet Chilli Sauce; 1 Tbsp Brown Sugar; 1 Salt & Ground Black Pepper; 24 pcs Cooked King Prawns (Peeled and deveined); 1 Bunch Rocket (Shredded); 2 pcs Lebanese Cucumber (Sliced); 250 g Small Cherry Tomatoes; 1 pc Large Avocado

Lemon & Garlic Mushroom Prawn Salad

This salad not only tastes great, it looks impressive too!

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Prep Time 15 mins

Cook Time 5 mins

Total Time 20 mins

Cuisine Dairy Free, Diabetes Friendly, Gluten Free, High Fiber, Low Carbohydrate, Mediterranean, Quick Easy, Salads & Vegetables, Special Occasions

Servings People

Ingredients

400 g Mushrooms Thickly sliced
2 Tbsp Olive Oil
2 Tbsp Lemon Juice
2 pcs Garlic Cloves Crushed
2 Tbsp Sweet Chilli Sauce
1 Tbsp Brown Sugar
1 Salt & Ground Black Pepper
24 pcs Cooked King Prawns Peeled and deveined
1 Bunch Rocket Shredded
2 pcs Lebanese Cucumber Sliced
250 g Small Cherry Tomatoes
1 pc Large Avocado

Instructions

Place mushrooms into a ceramic bowl. Combine olive oil, lemon juice, garlic, sweet chilli, brown sugar, salt and pepper in a screw-top jar. Shake well to combine. Pour over the mushrooms, stir to coat the mushrooms. Cover and set aside for 30 minutes to marinade.
Preheat a barbecue plate on high heat. Add mushrooms and cook, tossing, for 4 to 5 minutes until tender and golden. Transfer to a plate. Cool 10 minutes.
Place prawns, rocket, cucumber, tomatoes and avocado into large bowl. Add mushrooms and their juice. Season with salt and pepper. Toss gently to combine. Serve.

NUTRITIONAL INFO

Calories :343

Kilojoules :1435

Fat :12.5

Carbohydrate :16

Protein :41.5

Cholesterol :270

Sodium :767.5

Saturated Fat :2

Fiber :4

Calcium :276

Sugar :12

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Lemon & Garlic Mushroom Prawn Salad